Celeriac Vichyssoise (Chilled Celery Soup)
"Celery soup is uniquely delicious, and this celeriac-based version of classic vichyssoise is no exception. Time doesn't include cooling and chilling."
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 tablespoons vegetable oil
- 2 onions, diced
- 1 teaspoon soft thyme leaves
- 1 bay leaf
- 1 garlic clove, finely diced
- 1 lb floury potato, peeled and cut into 1/2in cubes
- 1 lb celeriac, peeled and cut into 1/2in cubes
- 1 tablespoon lemon juice
- salt & freshly ground black pepper
- 1 3⁄4 pints chicken stock or 1 3/4 pints vegetable stock
- 1 1⁄4 cups heavy cream
- snipped chives or celery leaves, to garnish
directions
- Heat the oil in a saucepan over a low heat, add the onions, thyme, bay leaf and garlic and cook slowly for 2-3 minutes, until soft but not brown.
- Add the potatoes, celeriac and lemon juice to the pan and stir to combine. Season with salt and pepper. Add the stock and bring to the boil, then reduce the heat and simmer for 30 minutes.
- Fill a food processor half full with the soup ingredients and puree until smooth. Pass through a fine sieve into a saucepan. Repeat until all of the soup has been processed.
- Pour the soup into a large serving bowl and season to taste. Leave to cool, then chill in the refrigerator for at least 1 hour.
- Stir in the double cream just before serving, and garnish with chives or celery leaves.
- For Vegetarian do not use the Chicken broth.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
